Best with Organic Cooked Beets

Strawberry Rhubarb Beet Scones with Orange Glaze

Prep Time: 15 min // Cook Time: 25 min Servings: 6 Scones

What to do

  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
  3. Combine the egg, almond extract, and beet puree in a medium bowl, and whisk until smooth.
  4. Add the cubed butter to the flour mixture. Using your hands, gently rub the butter into the flour until pea-sized pieces form.
  5. Make a well in the center with the flour and pour in the beet mixture.
  6. Stir with a wooden spoon until the dough just barely comes together.
  7. Form the dough into one mound and pinch together or smooth out any cracks around the edges.
  8. Turn the dough out onto a well-floured counter top and using your hands, fold in the sliced fruit being careful not to overwork the dough.
  9. Shape the dough into one large disk and cut into 6 wedges.
  10. Transfer the wedges to the prepared baking sheet, leaving 2 inches of space between them.
  11. Bake for 20 to 25 minutes until they are firm on the edges and lightly brown.
  12. While the scones are cooling, make the orange glaze: In a small bowl, whisk together the confectioners sugar, almond extract, orange zest and juice, and heavy cream until smooth.
  13. Drizzle the glaze over the cooled scones and serve.

* These are best enjoyed within the first day of being baked.

What you’ll Need


3 cups all-purpose flour

½ cup sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 egg

¼ tsp almond extract

2/3 cup beet puree, processed in a blender from 1 package of Love Beets organic cooked beets

½ cup cold butter, cut into pieces

1 cup strawberries, stemmed and sliced

¾ cup rhubarb stalks, thinly sliced into ½ inch pieces

Orange Glaze

1 cup confectioner’s sugar

¼ tsp almond extract

Zest from 1 orange

2 tbsp fresh orange juice

2 tbsp heavy cream or milk